July is for Celebrating

​   And boy did we celebrate. The most important part is my Nicholas’ birthday. He’s our firecracker baby. The first eight years of his life, he believed the fireworks were for him. I’m still not sure they aren’t.
    Nicholas, in case you forgot, is my great-grandson and his grandpa’s favorite playmate. They do everything together. From putting boxes and boxes of Lego’s together, to playing video games. If they get tired of those, they take a dunk in the pool. There’s a never-ending stack of board games in the closet. They always have something to do.
    The second thing we celebrated, of course, was July 4th and our Independence Day.
About 5 days before the 4th, hubby received a phone call from some friends asking if ‘we are still on for the 4th?’
When hubby talks on the phone, he has it on speaker and I’m sitting close by and hear the whole conversation. He got off the phone and I asked, “and when were you going to let me know there are twelve more people coming and expecting to eat?”
“I forgot.” That’s nothing new.
We had already invited the neighbors and there are seven of them. Plus, our bunch makes ten more. Are you doing the math? That makes twenty-nine. (I think)
    So, I start rounding people up. Granddaughter, Nicholas’ mother, had a brisket buried in her freezer. Thank goodness because I wasn’t sure I could afford the price they are right now. I recruited my daughter to make a watermelon salad, and a black-eyed pea salad. I cooked the brisket, potato salad, baked beans, (recipe follows) and banana split cake.
    Needless to say, everything turned out great. Food was awesome. Everyone swam and we had a great time. Later, everyone went to watch the fireworks at Overton Park.
The next day, hubby and I rested. All day long.
    Now for the recipe. I have never met a man, or woman, who didn’t love this recipe. You must try it at your next barbeque. Enjoy.

Three Bean Baked Beans

½ lb. ground beef                5 bacon, diced
½ cup onion, chopped           1/3 cup brown sugar
2 cans (16oz) pork and beans  ¼ cup sugar
1 can (16oz) butter beans (rinsed & drained)
1 can (16oz) pintos with jalapeno (rinsed & drained)
¼ cup ketchup              ¼ cup barbeque sauce
2 Tbsp. molasses            2 Tbsp. mustard
½ tsp chili powder         ½ tsp salt
In large skillet over medium heat, brown beef, bacon, and onion. Drain beans. Combine remaining ingredients, stir into bean mixture. Pour into a greased casserole (2-1/2 quart) baking dish. Bake uncovered for 1 hour at 350 degrees or until beans reached desired thickness.